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Unread 07-25-2013, 01:31 AM   #12
Bludawg
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Join Date: 07-04-09
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Quote:
Originally Posted by TroyA65 View Post
Bludawg,

Thanks for pointing out the need to extend the time at the 200+ range for the collagen to break down/melt. I've read enough of your posts to know your feels on this subject, but I'll ask the question anyway...Are you talking about starting to probe after an hour at 200+ or 3 hours at 200+? In other words when do you start probing?
I don't do temps. On a chuck roast I cook it until I can push my finger in to it and it comes apart.

Quote:
Originally Posted by TroyA65 View Post
Does anyone have any thoughts on the bark or lack of (as seen in the pic "gloppy" mess)?
You created your own nightmare with Mustard & Pickle juice Both of which are great on a cheese burger not the juice but the pickle.
I season with S&P sere on high heat and cook it until I can push my finger in to it
Post sere


All done
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